Can I make a cake with only one egg?

exlibris

Sorry this is a bit late but might still be useful.

You can extend an egg with......... Da Da......Vinegar.

Old wartime recipe. I think it is a tablespoonful of vinegar in place of the egg. Does someone know the correct measure - if not I will experiment this weekend.

The creamed mix does curdle but it does not affaect the finished cake.

I must admit it is years since I used this idea.

purplemoon

thriftlady wrote:

Because muffins have a raising agent in them- baking powder,the egg is not essential.I always replace the egg with 3-4 tbsp of milk.They come out fine,and cheaper

What recipes do you use? Any ok, or would they need to be lighter muffins? I've not made muffins before (I think I thought you needed a special tray- cases are fine, I presume).
Thanks

bluemoon_3

exlibris wrote:

Sorry this is a bit late but might still be useful.

You can extend an egg with......... Da Da......Vinegar.

Old wartime recipe. I think it is a tablespoonful of vinegar in place of the egg. Does someone know the correct measure - if not I will experiment this weekend.

The creamed mix does curdle but it does not affaect the finished cake.

I must admit it is years since I used this idea.

That's interesting.

I linked to this chocolate cake recipe a couple of days ago in another thread:
http://www.veganfamily.co.uk/cake.htm

That one uses *no* eggs but does use vinegar, and the adding of the vinegar needs to be carefully timed. I've made this cake a number of times and it's always turned out beautiful - so at some point I'm going to look into this and see how/when it works and then I'll do some experimenting!

Many thanks for posting. I knew that the vinegar had to have some important role in making that cake so successful.

Edited to Add: I've also wondered about the role that the orange juice plays - it may be connected, because there's not enough added to make the cake taste at all orange-y.

thriftlady_2

purplemoon wrote:

What recipes do you use? Any ok, or would they need to be lighter muffins? I've not made muffins before (I think I thought you needed a special tray- cases are fine, I presume).
Thanks

Recipe for basic muffins - makes 12

Put in a bowl
9 oz plain flour(may replace half flour with whml flour)
1 tbsp baking powder
1/2 tsp salt
3-4 oz sugar
3-4 oz dried fruit/berries/chopped tinned fruit/grated apple or carrot/choc chips/coconut/seeds or a combination of whatever takes your fancy.


In another bowl mix
1 egg OR 3-4 tbsp milk
3 fl oz sunflower oil (or melted butter)
8 fl oz milk

Combine the two bowls well but do not overmix.DO NOT USE ELECTRIC BEATERS.Mixture should look lumpy.

Spoon into greased/lined muffin cups.Bake for 25 mins at 200c.

The muffin tins are essential I'm afraid.If you use an ordinary bun tin they won't have enough room to rise.If you want to use paper cases they need to be special muffin cases too.I never bother,I just grease the cups of the muffin tin.

kittiwoz

Adding anything acidic to a cake mix (such as vinegar, orange juice or yoghurt) creates a reaction with the raising agent which makes bubbles of carbon dioxide and lightens the cake.

thriftlady_2

But, you must be sure to include a raising agent.Some cakes rely on just the eggs for raising.

I make a vinegar cake where you add vinegar to a mixture of bicarb and milk.The vinegar reacts with the bicarb causing it to froth up (fun for kids).I also do a wartime recipe which uses golden syrup and bicarb.The syrup is quite acidic as is cocoa (also in the recipe).

purplemoon

thriftlady wrote:

The muffin tins are essential I'm afraid.If you use an ordinary bun tin they won't have enough room to rise.If you want to use paper cases they need to be special muffin cases too.I never bother,I just grease the cups of the muffin tin.

Can I not just use the paper cases set within a tray with little dips in (used for fairy cakes and yorkshire puds, dunno the name!)? Would they flop, you think?
Thanks for the recipe!

Wendrie

You can use the paper cases on a tray without dips in and they will be ok, but if you have a tray with dips in I think you are talking about a muffin or cupcake tin... if you put a paper case in it should fit quite nicely and stand a bit proud (the paper is just over the top of the tin) "proper" yorkshire pudding tins are wider and shallower (almost saucer shaped) but you can of course make them in smaller doses, small loaf and regular roasting tins - in fact I've made 'em in just about every tin I own <G>

http://www.lakelandlimited.co.uk/product.aspx/!3501 - cupcake tin

http://www.lakelandlimited.co.uk/product.aspx/!7355 yorkshire tin

tootles_2

You can make a sponge cake using one egg and then fill the broken egg shell with water and add it to the mix, I know it sounds daft but believe me it works..............the water should be the equivelent of the egg, so I tend to use half the shell and fill it twice....

ladygrey_2

what shortcake recipe did you use SC